1 ¾ lb celery root
3 ½ oz olive oil
1 lb 2 oz leeks, coarsely chopped
sea salt & pepper

1. Preheat oven to 375. Thinly slice the celery root, then rinse briefly in water and pat dry on a clean tea towel. Put them in a bowl, season with salt & pepper, and mix with the olive oil.

2. Grease (with olive oil) a shallow ovenproof serving dish and layer the celery root and leeks, beginning with the celery root and finishing with a neat layer of overlapped celery root slices on top. Cover with foil or a lid and bake for 1 hour. Brush with a little more olive oil and cook uncovered for a further 15-20 minutes to brown the top. Serve hot.